METHOD OF PRODUCING COOKIE WITH FILLING Russian patent published in 2001 - IPC

FIELD: confectionery industry. SUBSTANCE: for preparation of half-finished flour product dough kneading is conducted in three stages. At the first stage, sugar powder, dextrose and/or glucose, invert sugar, fat component, lecithin, salt, dry milk and water are mixed with rotation speed of working member 25-30 rpm for 2-5 min. Egg and flavor are added in mixture at the second stage. Mixing is conducted at the beginning with rotation speed of working member 25-30 rpm for 2-5 min, and then at rotation speed of working member, 55-65 rpm for 0.7-1.5 min. Ammonium carbonate, sodium bicarbonate, modified starch and high-grade wheat flour are added in mixture prepared at the second stage. Mixing is conducted at the beginning at rotation speed of working member 25-30 rpm for 0.7-1.5 min, and then at rotation speed of working member 55-65 rpm for 3.5-5.0 min. Dough is matured and formed. Dough pieces are baked, cooled and from them confectionery goods with filling are molded. EFFECT: broadened assortment of cookie due to creation of new structure for confectionery food products with various fillings. 9 cl, 1 tbl, 6 ex